Cooking Lucid
Panang Curry
Thick, sweet, and nutty red curry with coconut cream, kaffir lime leaves, and tender beef. Less soupy than other Thai curries — rich and intensely flavored.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — Curry
- 3 tbsp panang curry paste
- 1 can (14 oz) coconut milk
- 1 lb beef sirloin (thinly sliced)
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- ¼ cup peanut butter
- 6 kaffir lime leaves (thinly sliced)
Step 2 — Vegetables
- 1 red bell pepper (sliced)
- Thai basil
- 2 tbsp lime juice
Step 3 — Serve
- Jasmine rice
- Crushed peanuts
Instructions
- 1
Fry paste
Fry panang paste in thick coconut cream until oil separates and paste is deeply fragrant.
- 2
Simmer beef
Add beef, remaining coconut milk, fish sauce, sugar, and peanut butter. Simmer 10–12 minutes until sauce thickens and beef is tender.
- 3
Finish
Add peppers and lime leaves. Stir in basil and lime juice. Serve over rice with crushed peanuts.
Nutrition per serving: 450 cal · 30g protein · 16g carbs · 32g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
